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Parmesan Red Potato Wedges

Parmesan Red Potato Wedges are coated with shredded parmesan cheese, herbs, and spices before baking in the oven until they are golden and crispy. They are irresistible!

Ah, potatoes. I just love potatoes, don't you? If you are one of those people who thinks potatoes are boring, well then I don't think we can be friends. I can say with confidence that, for as long as I can remember, potatoes are my very favorite food!

Potatoes are like a blank palate that can be transformed into delish appetizers, side dishes, and even main dishes. That's why I was so excited when potatoes were voted in as the ingredient of the month for the Feast & Devour cooking club I participate in with some of my blogger friends.

Once I found out that we would be featuring potatoes for our recipe this month, I kept going back and forth trying to decide what I should make to feature the humble potato. I thought about making a potato salad or a stuffed potato (which turns out to be what some of my fellow bloggers decided to make, yay!), but I finally decided to go with a classic, simple, easy to make potato wedges recipe!

You seriously can't go wrong with little, crispy, seasoned potato wedges. Potato wedges are ideal to serve alongside casual dinners like burgers and hot dogs, but they can easily sit next to a gorgeous steak, too! I wouldn't even hesitate to serve a big plate of these potato wedges as an appetizer.

I like to use red potatoes for my potato wedges because of their petite size. Sure, you could make potato wedges with huge russet potatoes, but then they come out more like potato logs and you almost need a fork and knife to eat them. I go for the the little guys so my wedges turn out finger-food sized.

2. Cut each potato in half, then cut each half into 4 wedges. Place the potato wedges into a gallon-size plastic baggie with the olive oil and mix to coat.

3. In a small bowl, combine the shredded parmesan cheese and all of the seasonings. Add the cheese mixture to the baggie and mix well so the cheese is coating the potato wedges.

4. Arrange the wedges on a dark baking sheet so that they are not too crowded. Bake for 10 minutes, flip, and continue baking for an additional 10 minutes or until the wedges are golden and cooked through.

NOTES

The cook time will vary according to the size of your potatoes. Larger potatoes may need to cook for 25 minutes and smaller potatoes may be done as early as 18 minutes.

When flipping the potatoes, some may stick a little. Use a spatula to release them from the pan, but try not to scrape off the cheese while you're flipping them!

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.